Total Time
3hrs 10mins
Prep 2 hrs 30 mins
Cook 40 mins

Purchase the largest and thickest chicken breast you can find to make this recipe. Plan ahead the cream cheese mixture needs to chill for 2 hours before using or up to overnight. I added some Old Bay seasoning to the cream cheese mixture when I made these. This recipe can be cut in half to make 4 breasts. If desired you can sauté/cook the stuffed breasts completely in the frypan and omit the oven. Prep time includes the chilling time.

Ingredients Nutrition


  1. In a medium bowl combine the cream cheese, minced onion, parsley, dill, garlic; mix well to combine.
  2. Add in the crab meat; season with salt and pepper or lemon pepper (if using) mix to combine Cover and chill for a minimum of 2 hours or overnight.
  3. Using a small sharp knife, cut a slit horizontally through each chicken breast creating a "pocket".
  4. Divide and stuff the stuffing mix evenly between each breast.
  5. In a shallow dish mix together the bread crumbs, seasoning salt (or white salt) pepper and Parmesan cheese; mix to combine.
  6. Coat each chicken breast in flour, then dip in eggs, then coat with the bread crumb mixture to coat COMPLETELY.
  7. Melt the butter with oil in a heavy skillet, then carefully brown the chicken breasts for about 5 minutes on each side.
  8. Place in a buttered baking dish.
  9. Bake uncovered for about 30-35 minutes in a 350°F oven or until the breasts are cooked through.
Most Helpful

If you are looking for a "very special" supper entree to prepare for your spouse on a special occasion, this has to be among the top choices. The flavor is delicious and the presentation is quite impressive. I made one change to the recipe -- at the last moment, I chose to use imitation crabmeat (roughly chopped) and it turned out just great. I would make (DID make) three amendments to the recipe to make life easier for the next chef who takes this one on. The first is, an old chicken frying trick -- after dusting the stuffed breasts (pat them dry with a paper towel!) with flour, let them sit aside for 1/2 an hour or so before further drenching and dredging. This makes the coating stick MUCH better to the chicken. I did this and all the coating stayed firmly attached during the frying and subsequent baking process. The second is, you will NOT need 7 cups of bread crumbs -- you can easily get away with half that amount or even less, keeping the other "dredge" ingredients the same. The third is, because I was using bone-in Breasts (I cut off the "rib" section), I increased the baking time to about 55 minutes and the chicken was still very tender and juicy. Now, as for flavor, this is the perfect meld of chicken and seafood (which can otherwise be tricky). I made up the filling on the night before and it was so munchable, I had difficulty resisting just eating it all on crackers! I will say that this is probably not a dish for kids who are enamored with McDonald's. This is an elegant entree for those who enjoy fine dining -- and fine it was! Great recipe, Kitz -- you've done it again!

Bone Man January 10, 2006

Just finished making the filling and just popped it in the refrigerator overnight. Followed the directions to the letter and the filling alone is delicious. Must try!

Realalist December 24, 2012

Now this wowed the company! thanks so much for sharing. used a lb of crabmeat and bit more cream cheese. YUM YUM

PrincessPage April 02, 2008